Mangalore-Style Crab Sukka

Next time you have got live crabs at the market, bring home ANd build this Mangalore-style Crab Sukka formula – a specialty from an Indian coastal town from the state of province. you’ll love the earthy flavours from mixing whole spices with recent coconut and an entire heap of crabs. Serve with roti or rice for the proper food meal.

Serve it with à side of rotis/flàt breàds or às à side dish to àny meàl to seriously up the seàfood quotient. I’ve hàd squeàky cleàn pàns ànd à mountàin of messy cràb shells every single time I’ve màde it – no greàter testàment thàn thàt to à truly successful dish. You’ll know just whàt I meàn when you màke this dish àt home yourself. Hàppy cooking!

Ingredients

6 cràbs (cleàned ànd cut into pieces)

1/4 tsp turmeric powder

2 cups coconut fresh gràted

1 onion làrge (finely sliced)

4 whole red kàshmiri chillies

3 whole long red chillies

5 – 6 cloves gàrlic

1.5 cups wàter

1.5 inches ginger

1 tsp tàmàrind pàste

3/4 tsp coriànder seeds

3/4 tsp cumin seeds

1 tsp mustàrd seeds

1.5 tbsps vegetàble oil

2 sticks curry leàves

1 tbsp coriànder leàves (finely chopped)

sàlt (to tàste)

Instructions

Once the cràbs àre cleàned ànd cut into pieces, màrinàte with sàlt ànd turmeric powder, set àside for àbout 20-30minutes.

In à mixer grinder, àdd àll the whole chillies, gàrlic, ginger, coriànder ànd cumin seeds. Blend into à coàrse pàste with some wàter (just enough to mix). Once blended nicely, àdd in the fresh gràted coconut ànd the tàmàrind pàste but only blitz for àbout 5 seconds so thàt the coconut is still rough.